With a wonderful combination of tangy taste and crunchy texture, sweet bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors.
Bell peppers are not ‘hot’, and lack the the primary substance that controls “hotness” in peppers is called capsaicin. Green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity.
- The rich vitamin C content plays a role as an antioxidant against chronic diseases.
- 117 milligrams per cup, which is more than double the amount of vitamin C found in a typical orange.
- Bell peppers are an outstanding source of antioxidant and anti-inflammatory phytonutrients.
- They are rich in flavonoids (luteolin, quercetin, hesperidin) and hydroxycinnamic acids (especially ferulic and cinnamic acids) as well as carotenoids (alpha-carotene, beta-carotene, cryptoxanthin, lutein and zeaxanthin).
- Bell peppers are also considered an excellent source of vitamin A (in the form of carotenoids), vitamin C and vitamin B6. They are a very good source of folate, molybdenum, vitamin E, dietary fiber, vitamin B2, pantothenic acid, niacin and potassium. Additionally, they are a good source of vitamin K, manganese, vitamin B1, phosphorus and magnesium.
Best Ways to Use
- Add finely chopped bell peppers to tuna or chicken salad.
- Sauté chopped peppers to add to a great stir fry or fajitas
- Purée roasted and peeled peppers with other vegetables to make a deliciously refreshing soup that can be served hot or cold.
- Sliced peppers are a great addition to a party vegetable tray.